Pistachio Cream Cheese Cookies Recipe Recipe 455

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PISTACHIO CREAM CHEESE COOKIES



Pistachio Cream Cheese Cookies image

My son-in-law is a big fan of pistachios. He looks forward to these buttery cookies at holiday time, but I make them for him more than just once a year. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
3 ounces cream cheese, softened
1-1/2 cups confectioners' sugar
1 large egg, room temperature
3 teaspoons grated lemon zest
1-1/2 teaspoons vanilla extract
1 to 2 drops green food coloring
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped pistachios
60 shelled pistachios (about 1/3 cup)

Steps:

  • In a large bowl, beat butter, cream cheese and confectioners' sugar until blended. Beat in egg, lemon zest, vanilla and food coloring. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half; shape each into a 7-1/2-in.-long roll. Roll in chopped pistachios. Wrap and refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap and cut crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Press a whole pistachio into the center of each cookie., Bake 7-9 minutes or until edges are lightly browned. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 61 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

PISTACHIO-CREAM CHEESE COOKIES



Pistachio-Cream Cheese Cookies image

I stumbled onto this recipe at the grocery store and had to make them for my daughter (who has a special love for shortbreads and sugar cookies). It's not what I call a 'dunking' cookie but it managed to find a place in my holiday collection this year.

Provided by ValkyrieQueen

Categories     Dessert

Time 42m

Yield 44 cookies, 22 serving(s)

Number Of Ingredients 10

1/2 cup butter, unslated, softened
3 ounces cream cheese, softened
1 cup powdered sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspoons oranges or 2 teaspoons lemon peel, finely shredded
1/2 cup pistachio nut, finely chopped

Steps:

  • In a large bowl beat butter and cream cheese on medium speed for about 30 seconds. Add powdered sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Add peel and as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (if needed).
  • Divide the dough into halves. Shapes each half into a roll about 1 1/2 inch in diameter. Place pistachio nuts on a piece of wax or parchement paper. Roll each dough roll in pistachio nuts. Wrap each roll in plastic wrap or wax paper. Chill for about an hour or until dough is firm enough to slice.
  • Heat oven to 375.
  • Cut rolls into about 1/4 inch slices. Place 1 inch apart on an ungreased cookie sheet.
  • Bake for 7 to 9 minutes or until edges are light brown. Transfer to wire racks to cook.
  • Makes about 44 cookies.
  • Uncooked dough can be frozen for up to 2 months. Baked cookies can be stored between layers of waxed paper in an airtight container at room temperature for 2-3 days or frozen for up to 3 months.

Nutrition Facts : Calories 142.9, Fat 7.1, SaturatedFat 3.6, Cholesterol 23.8, Sodium 87.6, Carbohydrate 17.3, Fiber 0.7, Sugar 5.8, Protein 2.6

FLUFFY PISTACHIO CAKE WITH CREAM CHEESE FROSTING AND DONUT BAGELS



Fluffy Pistachio Cake with Cream Cheese Frosting and Donut Bagels image

Provided by Molly Yeh

Categories     dessert

Time 2h25m

Yield one 8-inch cake

Number Of Ingredients 26

Unsalted butter or nonstick cooking spray, for the pans and cooling rack
1 cup roasted unsalted pistachios
2 1/4 cups all-purpose flour
1 3/4 cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable or canola oil
1 teaspoon almond extract
1 tablespoon vanilla extract
Frosting, recipe follows
Donut Bagels, recipe follows
Sprinkles, for garnish
1/2 cup (1 stick) unsalted butter, at room temperature
8 ounces (1 cup) cream cheese, at room temperature
2 1/2 cups powdered sugar
Big pinch kosher salt
2 drops pink gel food coloring, with a spot of brown, preferably AmeriColor Deep Pink and Chocolate Brown
Marzipan, kneaded with food coloring to make lox, tomatoes, capers and onions
Powdered sugar, for dusting
Mixture of poppy seeds, sesame seeds, a pinch of kosher salt and turbinado sugar, for seeded topping
6 mini store-bought plain or lightly-glazed cake donuts, preferably Hostess Donettes
Simple syrup, for adhering toppings
Plain cream cheese, at room temperature, for schmearing on the donut "bagel"

Steps:

  • Position an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  • Place the pistachios in a food processor fitted with the blade attachment and grind them until you have small crumbs. Measure out 1/4 cup of the crumbs and set them aside for the filling.
  • Pour the remaining crumbs into a large mixing bowl. Add the flour, granulated sugar, baking powder, baking soda and salt. Whisk to combine. In a medium mixing bowl, whisk together the eggs, buttermilk, oil, extracts and 3/4 cup water. Whisk the wet ingredients into the dry ingredients, then pour into the cake pans and bake until a toothpick inserted in the center comes out clean, begin checking for doneness at 28 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack and cool completely.
  • Level the cake rounds and spread the top of one cake with a layer of Frosting. Sprinkle on the reserved ground pistachios. Place the other cake round on top, cut-side down, then frost all over with the remaining Frosting.
  • Place the Donut Bagels on the top of the cake. Decorate the top and sides of the cake with the sprinkles.
  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, beat together the butter, cream cheese, powdered sugar and salt until smooth. Add the food coloring and whisk until fully combined.
  • Color and shape the marzipan on a powdered sugar dusted surface. Cut into circles for tomatoes. Smash into oblong shapes for salmon. Roll into little balls for capers. And to make the onions, just brush a bit of food coloring on the edges of slivered marzipan.
  • Put the seeded topping mixture in a small bowl. Using a pastry brush, brush the tops of the donuts with simple syrup, then dip into the seeded topping, pressing down slightly so everything adheres. Cut the donuts in half and spread a thin layer of cream cheese on the cut sides of the top and bottom pieces. To the bottom halves, add the marzipan salmon, tomato, onions and capers. Top with the seeded donut halves.

PISTACHIO COOKIES



Pistachio Cookies image

This wonderful cookie is always part of my holiday cookie treats. They are fun to make and everyone will be impress with how pretty the green coloring is.-Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6-1/2 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup vegetable oil
1/2 cup confectioners' sugar
2 eggs
1 teaspoon almond extract
1 to 3 drops green food coloring
2 cups all-purpose flour
1 package (3.4 ounces) instant pistachio pudding mix
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup chopped pistachios or pecans
1/2 cup green colored sugar

Steps:

  • In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, one at a time, beating well after each addition. Beat in extract and food coloring. , Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour., Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Cool for 1 minute before removing to wire racks. Store in an airtight container.

Nutrition Facts : Calories 117 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 93mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

PISTACHIO CREAM CHEESE FINGERS



Pistachio Cream Cheese Fingers image

These are tender and delicately flavored cookies - the light green color and chocolate drizzle make them stand out on a cookie tray. Nice for holidays or bridal showers.

Provided by IRENED

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h45m

Yield 100

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 (8 ounce) package cream cheese, softened
1 egg
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 (3 ounce) package instant pistachio pudding mix
1 teaspoon baking powder
½ teaspoon salt
3 (1 ounce) squares semisweet chocolate
1 teaspoon shortening

Steps:

  • In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg and vanilla. Combine the flour, dry pudding mix, baking powder, and salt; stir into the creamed mixture. Cover dough, and refrigerate for at least one hour for easier handling.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Shape teaspoonfuls of dough into finger shapes, about 1 1/2 inches long. Place cookies on prepared cookie sheets.
  • Bake for 9 to 12 minutes in the preheated oven, or until set and very lightly browned on bottoms. Cool completely on a wire rack.
  • In small saucepan over low heat, melt together chocolate and shortening, stirring constantly until smooth and well blended. Drizzle a small amount of chocolate over each cookie. Allow the chocolate to set before storing.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 5.6 g, Cholesterol 9.2 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 51.1 mg, Sugar 3.1 g

PISTACHIO LAYER CAKE WITH CREAM CHEESE BUTTERCREAM



Pistachio Layer Cake with Cream Cheese Buttercream image

This pistachio layer cake with cream cheese buttercream is really special. The layers are light, moist, and not too sweet, with plenty of pistachio flavor. The presentation with the swirled top and pistachio-coated sides make it a real showpiece. Layers can be made, wrapped well, and frozen up to a month in advance.

Provided by John Somerall

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 2h35m

Yield 20

Number Of Ingredients 19

cooking spray
3 cups unsalted pistachios
2 ⅓ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
¾ cup unsalted butter
1 ¾ cups white sugar
5 large egg whites
½ cup sour cream
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup whole milk
1 drop green gel food coloring
2 (8 ounce) packages cream cheese, softened
½ cup unsalted butter
8 cups powdered sugar
2 teaspoons vanilla extract
1 drop green food coloring

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray. Line each pan with a round piece of parchment paper, and spray with cooking spray.
  • Prepare the cake: pulse pistachios in a food processor until finely ground, 10 to 15 pulses. Transfer 1 1/2 cups ground pistachios to a bowl with flour, baking powder, salt, and baking soda; whisk until well combined and set aside. Place remaining ground pistachios, about 1 1/3 cups, in a bowl and reserve for finishing the cake.
  • Beat butter and white sugar for cake in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes.
  • Mix in sour cream, vanilla extract, and almond extract until combined, about 1 minute. Add flour mixture in batches on low speed until completely incorporated, about 2 minutes. Mix in milk and food coloring until just combined, about 1 minute.
  • Divide batter evenly among the prepared cake pans. Gently tap each pan on the countertop to spread and flatten batter.
  • Bake in the preheated oven until a toothpick inserted into the center of each pan removes cleanly, 22 to 24 minutes. Cool cakes in the pans for about 10 minutes. Run a table knife around the edges to loosen cakes, then invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
  • While the cakes are cooling, prepare buttercream: beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Mix in powdered sugar in 1/2-cup increments on medium-low speed, allowing sugar to be completely incorporated before adding more, until combined, about 4 minutes. Mix in vanilla and food coloring on medium-high speed until light and fluffy, about 2 minutes.
  • Place one cake layer on a serving plate or cake stand. Top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface using a spatula. Place second cake layer on top; top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface. Place third cake layer on top, and spread 1 cup buttercream evenly over the surface. Spread 2 cups buttercream evenly around sides of assembled cake and smooth with a spatula. Transfer cake to the refrigerator and chill for 30 minutes.
  • Remove cake from the refrigerator and spread remaining buttercream over top and sides of cake until sides are smooth and top is billowy. Using a small offset spatula, make a spiral pattern on top of the cake. Press remaining ground pistachios into sides of the cake.
  • Slice and serve immediately or chill in an airtight container until ready to serve. If chilled, allow cake to come to room temperature before serving.

Nutrition Facts : Calories 628.1 calories, Carbohydrate 85.4 g, Cholesterol 58.9 mg, Fat 29.6 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 14.2 g, Sodium 268.4 mg, Sugar 68.9 g

PISTACHIO CREAM SANDWICH COOKIES



Pistachio Cream Sandwich Cookies image

Crisp buttery cookies flecked with pistachios sandwiched with pistachio flecked frosting (which may be left white or tinted a very pale green)...from a Land 'O Lakes cookie magazine. *prep time does not include chill time, which is an extra hour.*

Provided by JamesDeansGirl

Categories     Dessert

Time 58m

Yield 4 dozen

Number Of Ingredients 11

3/4 cup butter, softened
3/4 cup powdered sugar
1 large egg
1 1/2 cups flour
1/4 teaspoon salt
1/2 cup finely chopped pistachio nut
1 1/4 cups powdered sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract
2 -4 teaspoons half-and-half
2 tablespoons finely chopped pistachio nuts

Steps:

  • Using an electric mixer on medium speed, blend the butter and powdered sugar; cream well.
  • Add the egg and blend well.
  • Reduce mixer speed to low; add the flour and salt and mix well.
  • Wrap dough in plastic wrap and chill until firm, at least 1 hour.
  • Heat oven to 350*F.
  • Place the pistachios in a small bowl. Shape dough into 1/2" balls; roll each in the pistachios and place 1" apart on ungreased cookie sheets. Flatten each cookie with the bottom of a glass that has been dipped in granulated sugar.
  • Bake 7-8 minutes or until edges are lightly browned; transfer cookies to wire racks and cool completely.
  • Meanwhile, make the filling: blend the powdered sugar, butter, vanilla, and enough half-and-half to achieve desired spreading consistency. Stir in the pistachios and a few drops of green food coloring, if desired.
  • Spread the bottoms of half the cookies with a scant teaspoons filling; top with remaining cookies, bottom side down.

Nutrition Facts : Calories 940.7, Fat 56.6, SaturatedFat 30.8, Cholesterol 175.8, Sodium 492.5, Carbohydrate 101.2, Fiber 3.2, Sugar 60.5, Protein 10.9

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PISTACHIO CREAM CHEESE COOKIES | RECIPE | PISTACHIO CREAM, DESSERT ...
Mar 6, 2019 - My son-in-law is a big fan of pistachios. He looks forward to these buttery cookies at holiday time, but I make them for him more than just once a …
From pinterest.com


CHEWY PISTACHIO COOKIES - BUTTER WITH A SIDE OF BREAD
Instructions. Cream together sugar and butter. Add egg, sour cream, milk and pudding mix. In a separate bowl, combine flour, salt & baking soda. Incorporate flour mixture into the pudding mixture and mix until well combined. Add in white chocolate chips …
From butterwithasideofbread.com


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